Short Ribs

Name: Short Ribs
Yield: Makes 6 to 8 servings
Ingredients: 1 small bay leaf; ¼ tsp. pepper; 6 carrots, peeled and cut in 1½″ pieces; 4 c. water; 4 lbs. short ribs (2 X 2 X 4 ″ pieces) 1 tblsp. salt; 2 c. small onions, peeled

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

For rich flavor, brown ribs slowly and deeply before adding water

Ingredients

4 lbs. short ribs (2 X 2 X 4 ″ pieces) 1 tblsp. salt

Main course
Gluten-free

Method

Brown meat on all sides in own fat; pour off excess. Add salt, pepper and bay leaf; cover with water. Simmer, covered, until tender, about 1½ to 2½ hours.
Add carrots and onions the last 20 minutes. Remove ribs and vegetables to warm platter. Discard bay leaf.
Measure broth; for every 2 cups, stir in 2